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首页> 外文期刊>CyTA Journal of Food >Evaluation of factors that influence the L-glutamic and ???3-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
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Evaluation of factors that influence the L-glutamic and ???3-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria

机译：乳酸菌猴头菇发酵过程中影响L-谷氨酸和β3-氨基丁酸生成的因素评估

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摘要

Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employed to exploit and optimize the fermentation condition for the production of L-glutamic acid (GA)- and ???3-aminobutyric acid (GABA)-rich fermented H. erinaceus beverage by Lactobacillus brevis HP2 and Lactobacillus fermentum HP3, respectively. Box?￠????Behnken design (BBD) for response surface methodology was employed with cofactor, pH and temperature as independent variables. The results suggested that L. brevis HP2 and L. fermentum HP3 are good starter cultures for H. erinaceus fermentation with enriched GA and GABA production. In this case, GA production was significantly influenced by K 2 HPO 4 , pH and temperature whereas GABA production was significantly influenced by pH and temperature. Further thorough and fine optimization is required to fabricate high-quality fermented drinks with low cost.
机译：发酵植物饮料（FPB）是非酒精性的，是由乳酸菌（LAB）和其他可食用植物来源制成的。由于缺乏用乳酸菌对猴头菇的发酵的详细研究，目前的研究被用于开发和优化发酵条件以生产L-谷氨酸（GA）-和β3-氨基丁酸（GABA）。短乳杆菌HP2和发酵乳杆菌HP3制成的富含发酵的猴头菌饮料。采用响应表面法的Box-Behnken设计（BBD），辅因子，pH和温度为自变量。结果表明，短乳杆菌HP2和发酵乳杆菌HP3是用于富含丰富的GA和GABA产生的小叶猴发酵的良好的起始培养物。在这种情况下，GA的产生显着受到K 2 HPO 4，pH和温度的影响，而GABA的产生显着受到pH和温度的影响。需要进一步彻底和精细的优化以低成本制造高质量的发酵饮料。

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